Recipe My (forever) pizza dough recipe

[TastyReuben]

and Rachael Ray is quite possibly the worst human being to ever live.

I’m imagining the Mt. Rushmore of Evil, and there’s Hitler, Stalin, Pol Pot, and Rachael Ray’s big dorky head rounding it out.

 

[msmofet]

I use all the different yeasts interchangeable. I don't really see any difference between them.

 

[JAS_OH1]

I use all the different yeasts interchangeable. I don't really see any difference between them.

Yeah, but a lot of people that use sourdough starter don't use yeast at all, so I am always curious about whether someone uses both or not.

 

[Puggles]

Yeah, but a lot of people that use sourdough starter don't use yeast at all, so I am always curious about whether someone uses both or not.

I always put my discard in there, not "just fed" starter, so I think by that point, when it's completely matured, it's just flavor and not much with yeast properties. Kind of like a dark chocolate roux. The thickening properties are almost non-existent, but there's a lot of flavor.

 

[Barriehie]

Yeah, but a lot of people that use sourdough starter don't use yeast at all, so I am always curious about whether someone uses both or not.

I've used both and the only time I'll add commercial yeast is if I need a faster rise time. Starters don't have the population density of commercial yeast(s) so they're inherently, in my world, slower.

I use that Saf-Instant brand in the red package.

 

[msmofet]

I use my bread machine to make dough. So I use the bottle and measure.

 

[JAS_OH1]

I always put my discard in there, not "just fed" starter, so I think by that point, when it's completely matured, it's just flavor and not much with yeast properties. Kind of like a dark chocolate roux. The thickening properties are almost non-existent, but there's a lot of flavor.

Yeah, I have a few jars of discard going, but it's got some activity going on even in the 37F cold of my refrigerator. I took out some for something else not long ago, and after 1 feeding, it was crazy active.

Starters don't have the population density of commercial yeast(s) so they're inherently, in my world, slower.

Yup.

I had a lot of other stuff around the house to do today, getting ready to start my dough in about an hour. We probably won't make pizzas until after 7 on Saturday. Looking forward to seeing how it turns out in cousin A's new pizza oven. His came out really good, though they lacked the sourdough flavor that I really like so much. I do prefer a little bit of a thinner crust like the ones he made, though. I told him to make a backup dough just in case.

 

[Barriehie]

Yeah, I have a few jars of discard going, but it's got some activity going on even in the 37F cold of my refrigerator. I took out some for something else not long ago, and after 1 feeding, it was crazy active.

Yup.

I had a lot of other stuff around the house to do today, getting ready to start my dough in about an hour. We probably won't make pizzas until after 7 on Saturday. Looking forward to seeing how it turns out in cousin A's new pizza oven. His came out really good, though they lacked the sourdough flavor that I really like so much. I do prefer a little bit of a thinner crust like the ones he made, though. I told him to make a backup dough just in case.

Know how they get sourdough flavor without the starter?

 

[JAS_OH1]

Know how they get sourdough flavor without the starter?

AFAIK they just do a long cold ferment, but beer probably works well too.

 

[Barriehie]

AFAIK they just do a long cold ferment, but beer probably works well too.

That would be nice but in the corp. world time is money so they add sour salt, AKA citric acid, to get the sour flavor. Next time shopping check out the ingredient label on something that says sourdough.

 

[JAS_OH1]

That would be nice but in the corp. world time is money so they add sour salt, AKA citric acid, to get the sour flavor. Next time shopping check out the ingredient label on something that says sourdough.

I didn't realize you were referring to commercial products. I thought we were discussing home baking.

 

[Barriehie]

I didn't realize you were referring to commercial products. I thought we were discussing home baking.

My bad, I used the term "they" to refer to the corp. world and not "us" or "we".

 

[JAS_OH1]

My bad, I used the term "they" to refer to the corp. world and not "us" or "we".

Well my neighbor and her husband are they, not us or we...so yeah I had no idea you meant stuff bought in the store. I never have bought any commercial sourdough bread from a grocery store before. I have bought regular bread and pumpernickel bread from the grocery store before. I have bought sourdough from 2 small artisan bakeries in our area but never thought to ask them about how they got their sourdough flavor, I just assumed that since they were small artisan bakeries they did it the old fashioned way.

 

[Barriehie]

Well my neighbor and her husband are they, not us or we...so yeah I had no idea you meant stuff bought in the store. I never have bought any commercial sourdough bread from a grocery store before. I have bought regular bread and pumpernickel bread from the grocery store before. I have bought sourdough from 2 small artisan bakeries in our area but never thought to ask them about how they got their sourdough flavor, I just assumed that since they were small artisan bakeries they did it the old fashioned way.

Check it out. (The ingredients label.)

 

[JAS_OH1]

Check it out. (The ingredients label.)

They don't sell bread like that, they put it in a paper bag out of the cases, no labels. These stores are about the size of my kitchen and dining room together. But I haven't bought bread from either of them since about 2019.